Grilled Lamb Kibbeh With Yogurt Dipping Sauce

When shopping, make sure to purchase fine-grained bulgur; medium or coarse-grained bulgur won’t hydrate well (it must be cooked) and will produce very crunchy kibbeh. While sumac isn’t essential for the recipe, its tart, fruity flavor adds depth and I recommend searching it out at a Middle Eastern market (New Seasons and Whole Foods carry it as well). Serve with plenty of fresh pita or lavash in which to wrap the kibbeh and the yogurt dipping sauce that follows.
While the kibbeh are best grilled, they can also be sautéed in a medium-hot, lightly oil skillet until browned and crisp (about 4 minutes a side) or broiled.

To make the Yogurt Dipping Sauce: Combine all ingredients in bowl with a large pinch each salt, sugar, and cayenne pepper; blend until smooth. Adjust seasoning to taste and allow to sit at least 15 minutes before serving.

To make the kibbeh: Grate onion and tomato on large holes of box grater. Transfer pulp and as much exuded juice as possible to mixing bowl. Mix in bulgur until incorporated. Stir in remaining ingredients and 1-1/2 teaspoons kosher salt; knead well until evenly incorporated. Refrigerate for 30 minutes, then shape into patties roughly 2 to 3 inches across and about 3/4-inch thick.

Prepare a hot fire and scrape cooking grate clean. Grill kibbeh until well browned and char-streaked, 2 to 4 minutes. Flip and cook second side until browned, 2 to 3 minutes longer. Transfer to platter; warm bread on grill and serve immediately with herbed yogurt dipping sauce.